The Best Tempeh Ever


So I am relatively new at making tempeh.  My first attempts were just okay.  I really wanted to like it, so I kept trying.

In one of my cookbooks, I remember reading about smoked paprika.  I had never heard of it.  I’ve always thought that regular paprika was just like a fancy way to add color rather than much flavor, but I was intrigued enough to try it.  Let me tell you, it is amazing!  It adds a deep smoky, almost barbeque-ish, flavor.

I heated a pan with about two tablespoons of coconut oil.  Then, I crumbled plain tempeh into small pieces.

Crumble the tempeh into small pieces.

I added in the smoked paprika, some salt, onion powder and a smidge of garlic powder.  I toasted it up in the hot pan, and let it sit for a good long time, maybe ten or 15 minutes to get nice and crispy, stirring occasionally.

Voila- the best tempeh ever!

Crispy, smoky deliciousness!

I decided to add it to the top of my lovely salad.  It was such an amazing dinner.

Salad with homemade feta dressing, red pepper, carrots, cabbage, romain, crumbled grilling cheese, and a few cashews.  Plus the best tempeh you will ever eat!


Smoky Tempeh

  • Servings: 4
  • Difficulty: easy
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The best tempeh you will ever have!


1 package plain tempeh
2 Tablespoons organic coconut oil
2 teaspoons smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt, to taste


Melt coconut oil in a medium sized skillet over medium high heat. Crumble tempeh and add to pan. I am super fancy, and smash it between my fingers over the pan. Stir to coat with oil and let cook for about 5 minutes. Add seasonings and stir well. Let cook another ten minutes more, or until the bits are getting nice and crispy, stirring occasionally. If needed, add a bit more oil to the pan.


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